Beef Braciole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin beef steaks rolled around a savory breadcrumb-parmesan-prosciutto filling and simmered in tomato sauce. It's tender, flavorful, and impressively presented despite being approachable enough for weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup (150g) breadcrumbs (see note 1)
- 1 cup (100g) freshly grated parmesan ( or Pecorino Romano)
- 1 handful fresh parsley
- 4 cloves garlic
- 5 tbsp olive oil (, or more as needed)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- pinch red pepper flakes
- 2 oz (900g) flank steak (or top round, sliced)
- 12 slices prosciutto (or as needed)
- 2 tbsp olive oil (, to sear)
- ¼ cup (60ml) white wine (, to deglaze)
- 1 onion (, finely diced)
- 2 cloves garlic (, minced)
- 28 oz (800g) San Marzano Tomatoes (canned)
- salt and pepper (, to taste)
- 3 tbsp parsley (, chopped)
- grated parmesan
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h
- Sodium
- 1231mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 862mg
- Calcium
- 202mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.